Blueberry and buttermilk scones

Blueberry and buttermilk scones recipe

17 ratings

These delicious blueberry scones are surprisingly simple to make – the perfect afternoon tea treat. Go on, get your bake on! See method

  • Serves 12 (makes 12 scones)
  • 13 mins to prepare and 12 mins to cook
  • 185 calories / serving

Ingredients

  • 250g (8oz) self-raising flour, plus extra for dusting
  • 50g butter, chilled and cubed, plus extra for greasing
  • 30g (1oz) golden caster sugar
  • 100g (3 1/2oz) blueberries, chopped
  • 125ml (4fl oz) buttermilk
  • 3 tbsp semi-skimmed milk, plus extra for glazing
  • berry jam, to serve
  • clotted cream, to serve

Each serving contains

  • Energy

    780kj
    185kcal
    9%
  • Fat

    9g 13%
  • Saturates

    5g 26%
  • Sugars

    7g 7%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 25.5g Protein 2.6g Fibre 1g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Sift the flour and a pinch of salt into a large mixing bowl. Add the butter, and rub together with your fingers, until the mixture resembles breadcrumbs.
  2. Add the sugar and blueberries, mix well, then make a well in the centre.
  3. In a jug, combine the buttermilk and 3 tbsp milk. Pour three quarters of the liquid into the well and stir, using a butter knife or spatula, until the mixture comes together in a soft but dry dough (don’t worry if it looks a little messy). If the mixture feels a little too dry, gradually add the remaining liquid.
  4. On a lightly floured surface, roll out the dough to 3cm (1 1/4in) thick. Using a 5cm (2in) cutter with a round or fluted edge, stamp out 12 rounds, being careful not to twist it or the scones won’t rise evenly.
  5. Put the rounds on a greased baking sheet and brush with a little milk. Bake for 10-12 minutes, or until risen and golden.
  6. Remove the scones from the oven and transfer to a wire rack to cool a little. To serve, slice the scones in half and top with a little jam and cream, if you like.

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